Filet Mignon with Sauteed Cactus In Pasilla Sauce

fillet with cactus
Filets served with nopales (cactus) with a pasilla negro sauce.
Recipe By: Executive Chef Denis Ferrari - Casa Antigua
  • PrepN/A |
  • TotalN/A |
  • Serves 4


  • Filets And Cactus:
    • 1/2 pound cleaned cactus leaves
    • 1 cup corn oil
    • 4 8 ounce filet mignons, each cut into 3 equal slices
    • Salt and pepper, to taste
    • 2 ounces unsalted butter
    • 1 pound mixed fresh baby vegetables
  • Pasilla chile (chile negro) sauce:
    • 1/2 pound white onions, chopped
    • 1 tablespoon garlic, chopped
    • 1/2 cup corn oil
    • 1/2 pound dried pasilla chiles, cleaned, seeds removed
    • 1/2 pound diced tomatoes, boiled in water until tender
    • 1/2 pound tomatillos, skin removed, boiled in water until al dente
    • Salt and pepper, to taste


Pasilla chile (chile negro) sauce
Saute onions and garlic in corn oil until translucent. Add the pasilla chiles to pan and cook 2 or 3 minutes. Add tomatoes and tomatillos, salt and pepper and simmer 20 minutes. Blend sauce and press through a china cap (sieve).

Filets And Cactus
Saute cactus leaves in oil until tender. Season filet and saute to desired doneness butter. Tier filet slices and cactus leaves to create a tower. Steam vegetables.

Dress the tower on a plate with the sauce and arrange the baby vegetables around.

Recipes From - The Gourmet Food And Cooking Resource